Alaskan king crab have a sweet and succulent flavor with moist, firm and rich meat. The claw and leg meat is somewhat firmer than the body meat. King crab is always pre-cooked and can be served either hot or cold. Popular preparation methods include broiling with butter, grilling, sauteing, and steaming. Crab meat is an excellent addition to soups, stews, salads and pastas. All crab legs are harvested from the icy waters of the Bering Sea & North Pacific Ocean.
Handling & Preparation
Crab legs are easy to prepare. Gently steam for five minutes or until the meat is warm. You can also drop them into boiling water with your favorite seasonings for five minutes. Either method will produce the most delicious crab legs!
5 lbs of crab legs will serve 4 to 5 people.
Stuffed King Crab Legs
- 3 packages (12 ounces each) precooked, frozen king crab legs
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 tablespoons melted butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup grated cheese
Thaw frozen crab legs. Remove meat from shells. Remove any cartilage and cut meat into 1/2-inch pieces. Cook mushrooms in butter for 5 minutes. Blend in flour and salt. Add milk gradually and cook until thick, stirring constantly. Add cheese and crab meat; heat. Fill shells with crab mixture. Sprinkle with paprika. Place stuffed crab legs on a grill, shell side down, about 4 inches from moderately hot coalss. Heat for 10 to 12 minutes. Serves 6.
Cooking on the grill is especially appealing for a summer evening. Here's a menu that can be assembled quickly and easily with a little planning--sliced tomatoes, corn-on-the-cob, stuffed king crab legs and for dessert, have pound cake with a fresh strawberry and banana topping.